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| Analysis of chemical composition changes of palm oil during frying by GC-MS combined with chemometrics |
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| DOI： |
| KeyWord:frying oil GC-MS chemometrics polar component content deterioration degree judgement |
| FundProject:湖北省食品药品监督管理局2018—2019年度科研项目（201801007） |
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| Abstract: |
| In order to explore the correlation between the change of chemical composition and polar components of palm oil during frying, GC-MS was used to obtain the chemical composition information of the frying oil at different frying time, and the chemometrics software was used for data screening, principal component analysis and cluster analysis. The results showed that after data screening, the frying oils at different frying time were clearly distinguished on the principal component score chart, and the cluster analysis could divide the frying oils at different frying time into three categories with obvious differences in chemical composition between each category, among which the polar component content of the excessive-frying group was basically more than 27%. Nine different compounds produced during frying process were preliminarily identified, and the content of these compounds showed an obvious linear relationship with the polar component content (R2 higher than 0.95). The research indicated that the chemical composition of frying oil changed during frying, and some of the changes were linearly related to the polar component content, and the polar components could be used as a valid basis for judging the degree of deterioration of frying oil. |
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